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Chicken with baked pearl barley risotto

Published: 6 Apr 17
Updated: 18 Mar 24

Pearl barley replaces rice in this not-so-traditional risotto recipe. This baked version uses chicken thighs, bacon and leeks to create a flavoursome dinner for two.

Easy
March 2017

Test kitchen approved

Serves 2
Hands-on time 30 min, oven time 45 min

Pearl barley replaces rice in this not-so-traditional risotto recipe. This baked version uses chicken thighs, bacon and leeks to create a flavoursome dinner for two.

Nutrition: per serving

Calories: 743kcals
Fat: 26.7g (9.5g saturated)
Protein: 53.7g
Carbohydrates: 65.4g (4.5g sugars)
Fibre: 4.4g
Salt: 2g

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Ingredients

Olive oil
1 leek, sliced
80g savoy cabbage, shredded
50g bacon lardons
2 garlic cloves, crushed
50ml dry white wine
150g pearl barley
375ml chicken stock
4 free-range skin-on chicken thighs
30g watercress
2 tbsp crème fraîche

To serve

Chopped fresh parsley
Lemon wedges

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Method

Heat the oven to 200°C/180°C fan/gas 6. Heat about 1tbsp of olive oil in a lidded ovenproof pan over a medium heat. Fry the leek for 4-5 minutes until soft, then add the cabbage, bacon lardons and garlic. Stir-fry for 3-4 minutes.
Turn up the heat, add the wine and bubble for 1 minute. Stir in the pearl barley, then add the chicken stock, season and cover with the lid. Put in the oven and set the timer for 45 minutes.
Season the chicken thighs. Heat a glug of olive oil in a pan, then fry skin-side down for 5-6 minutes until golden. When the risotto has been in for 15 minutes, add the chicken on top, skin-side up, then replace the lid and return to the oven.

When 5 minutes remain on the timer, remove the chicken, put on a plate and keep warm.
Stir the watercress and crème fraîche into the risotto, then cook uncovered to finish. Scatter with chopped fresh parsley and serve with the chicken and lemon wedges.